Just Peachy

This weekend I found a half eaten peach on my front yard. I wondered where it came from. Alex just pointed a cross the street and said “squirrels.” There it was, the source. A cute little peach tree next to my neighbor’s picnic table full of fruit. I think they saw me staring at the tree because later that night, Jaime brought over a big bag of peaches. Here’s the catch, they were ripe and you have to eat them in a couple days. Hmmm… What to do with all these peaches?

How to be Neighborly: Share your peaches before the squirrels do it for you.

Peach and Blueberry Crostata

Almond Crust

1/4 cup almonds

1/4 tsp salt

1 tbsp sugar

1/2 c flour

3 tbsp butter

2 tbsp water

1 tbsp cornstarch

In a food processor add almonds and pulse until a coarse meal forms. Add salt, sugar, flour, and butter and pulse until combined and the butter is in pea sized chunks. With the processor running, drizzle in water until a dough forms. Roll into a circle 1/8 inch thick between two pieces of plastic wrap. Place on a baking sheet, and sprinkle with cornstarch to absorb juices.

Peach Filling

2 peaches, sliced

1/4 c blueberries

2 tbsp honey

1 pinch maldon salt

Arrange peaches on the crust, sprinkle on blueberries, drizzle on honey, and sprinkle on salt. Bake at 375 for 25 minutes. Serves 2.